Sarasota's Summer Chilled Vineyard Rice Salad
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
6-8
ingredients
-
Salad
- 4 cups brown rice, cooked
- 3⁄4 cup red seedless grapes, cut in half
- 3⁄4 cup green seedless grape, cut in half
- 2 celery ribs, fine diced (save the leaves and chop those too)
- 4 scallions, fine diced (white and green parts)
- 1⁄2 cup walnuts, toasted and chopped
- 3 tablespoons of fresh mint, fine chopped
- 1⁄2 cup vinaigrette (see recipe below)
- 1⁄4 cup orange marmalade
- salt
- pepper
-
Dressing
- 1⁄2 cup olive oil
- 1⁄4 cup red wine vinegar
- 1 tablespoon red wine (cabernet, merlot or chianti all will work fine)
- 1 teaspoon shallot, minced
- 1 1⁄2 teaspoons orange juice
- 1 teaspoon honey
- salt
- pepper
directions
- Dressing -- Mix the red wine, vinegar, shallot, orange juice, honey, salt and pepper. Slowly drizzle in the olive oil and whisk well until combined. Set to the side as you make the salad.
- Walnuts -- In a small non stick saute pan, add the walnuts and bring to medium heat. Saute 3-4 minutes until you begin to smell the nuts and they are lightly toasted. Just watch them carefully, it doesn't take long. Once they are toasted, remove from the heat and transfer to a plate to cool.
- Rice -- I prefer brown rice for this recipe, but you can always use white rice or a blend if you prefer. The brown rice just adds a nice nutty flavor. Cook the rice according to package directions.
- Salad -- In a large bowl add the rice, after it has cooled along with the celery, celery leaves, grapes, scallions, nuts, and mint. Toss well to combine.
- Dressing -- Mix 1/2 of the vinaigrette you made earlier and stir in 1/4 cup orange marmalade, whisk well to combine. Drizzle over the salad and toss.
- Serve -- Just ENJOY!
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RECIPE SUBMITTED BY
SarasotaCook
Sarasota, Florida
<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>